The caption on this photo if “Hearty picnic casserole: Bean Pot Limas are superb for a barbecue or just plain homespun eating. Bean fans will call for this casserole often.” Bean fans? This is interesting. Seems like baked beans, with Limas. It’s another recipe from the 1968 BHG Casserole Cook Book.
1 pound (2 1/2 cups) large dry lima beans
6 cups water
1/4 pound salt pork
1 medium onion, sliced
2 tsp. salt
1/2 tsp. dry mustard
1 tablespoon vinegar
1/3 cup dark molasses
1/3 cup chili sauce
Rinse beans; soak in 6 cups water overnight. Do not drain. Cover; simmer over low heat until just tender, about 30 minutes (do not boil). Drain, reserving bean liquid.
Cut salt pork in half; grind or finely chop one piece, score the other piece. Combine lima beans, 2 cups hot bean liquid, ground pork, onion, salt, dry mustard, vinegar, molasses, and chili sauce. Pour into 2-quart bean pot or casserole. Top with salt pork slice.
Cover and bake in slow oven (300F) for 2 1/2 hours, uncovering last 30 minutes. (If necessary, add more hot bean liquid or hot water during baking.) Makes 8 servings.